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A cup filled with herbs and oil

Chimichurri

  • Author: Ana Frias
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1.5 cups 1x
  • Category: Sauces
  • Cuisine: Argentinan

Description

A delicious Argentinean Chimichurri made with fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It’s the best accompaniment to any barbecued or grilled meats!


Scale

Ingredients

  • 3/4 bunch minced flat leaf parsley
  • 9 to 10 fresh garlic, peeled
  • 1 tablespoon dried parley
  • 1¬†tablespoon dry oregano
  • 1/2 teaspoon dry thyme (optional)
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon granulated onions
  • 3/4 to 1 tablespoon fresh ground pepper
  • 2 teaspoon kosher salt
  • 1/2 cup avocado or olive oil
  • 2¬†tablespoons white vinegar
  • 1/4 cup red wine vinegar

Instructions

  1. Place the parsley in a glass bowl or mason type jar.
  2. Crush the garlic in a mortar to almost a paste consistency. Add to the fresh parsley.
  3. Add the rest of the ingredients and mix well. Cover with plastic wrap of a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
  4. Before serving, bring to room temperature.
  5. Store refrigerated in a sealed container for up to two weeks.


Nutrition

  • Serving Size: 3 tablespoons
  • Calories: 131
  • Sugar: 1 g
  • Sodium: 285 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Keywords: chicken, steak, easy, argentinan, sauce recipe, receta, fresh herbs

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